By Elizabeth Silva on July 31, 2008
Photo by threeovens
Photo by threeovens
"tasty roast pork, Puerto Rican style, Marine overnight. This is every Puerto Rican party dish. If there is no pernil in the party there is no party, especially the hard skin!! That is to die for. When I was a little girl and woke up to the smell of the pernil, I knew something special was happening that day."
Serving Size: 1 (383 g)
Servings Per Recipe: 10
"I thought this was delicious. I made it along with a turkey for our large family gathering at Thanksgiving. Of course the turkey got eaten and this sat by the wayside since alot of our extended family is afraid to try new things. But no matter, I had lots of left overs for myself to enjoy! I would probably try to inject some of the seasoning next time to add even more flavor!"
"Que rico y sabroso! I had never had pernil before; I just saw Arron Sanchez eating it on Food Network and had to try it. This is an excellent recipe. I followed the recipe exactly, and it wasn't too salty. I did let the pork marinate for 24 hours. The pork rind (chicharrones) was a fantastic benefit. I got the pork for 99 cents a pound and fed everyone for $8. I'll be making this again. No wonder the Puerto Ricans love this!"
"I made this recipe with a few changes. I omitted the corn oil because this cut of pork has more than enough fat and oil. I also swapped out the vinegar for the juice of 1 fresh lime. I marinaded it almost 2 days but before i put it in the oven I injected the marinade into the pork. I cooked it as directed and WOW!!! was this ever a tasty piece of pork. Don't think I will ever do it any other way. Btw...I only used 2 packets of Sazon. Combined with the Adobo, I thought it was salty enough for our tastes. Great recipe as is though. Definetely a must try."
"Foolproof recipe for making a flavorful and moist pernil. The meat separated readily from the bone and the skin came out crisp and chewy. This cut of meat does produce a lot of fat, so it needs to be separated if you are to use the meat's juice for gravy. Thanks for posting; would like to see more of your recipes, though."
"Finally I know what the Vonage lady is talking about! "The roast turkey and the big pernil" Finally!"
"No changes. Great flavor. Cooked all day on my smoker and used a pan. It came out delish. Dropped it off around 3 today. Wonderful. Next time oven, but I was using the smoker, slight change from original plans, but absolutely came out like it should.!"
"I'm not sure what happened to mine but it was dry and didn't have much taste. I followed the directions to a "T". I even injected some marinade. I wanted to love this. By the reviews for this ...it's just a fluke for me. Oh well on to the next recipe!"